Tangy Tortellini!

I was inspired to make this dish after craving Carino's Chicken Scallopini, and after figuring out the ingredients I decided to make my own version. So, here goes!

1 pack of 7 cheese tortellini from Costco (although I'm sure any kind of pasta would work)

1 pack of sliced white mushrooms

1 medium tomato diced

1 small package of pancetta

1/4 cup bacon bits (I used the hormel real bacon bits you can find in the salad dressing aisle)

2 tablespoons white cooking wine (the alcohol burns off)

2 tablespoons lemon juice

1/4 cup butter

1 tablespoon garlic

1 pint whipping cream

First I combined all ingredients in a saute pan excluding the pasta and cream. Cook on Med-High until it's boiled down to a thick sauce. Add cream and continue to boil, stirring frequently for 10 minutes. Cook pasta according to directions, then drain and combine.

Really simple and everyone loved it! Mine did turn out a bit tangy, but I didn't really measure the wine or lemon juice so I probably put a bit more in there, but in the end the tortellini balanced out the flavor wonderfully and the kids are begging me to make it again soon! :)

Stromboli Pepperoni

I made this a while ago. But it was yummy! Hope you enjoy it too. The best part about pizza or Stromboli is that you can make it anyway you want once you have the ingredients. The sky is the limit

Ingredients

Favorite bread dough
3/4 cup favorite pizza sauce
20- 3o pepperoni slices
3/4 cup sliced olives
2 cups mozzarella cheese

Directions

Follow directions for bread dough. Before cooking bread roll out a rectangle about the size of a large cookie sheet. No thinner than 1/4 inch. Next spread sauce. place pepperoni, olives, and cheese on top. Fold up top and bottom over toppings. Then fold over sides pinching to seal. Cook in a 350 degree oven for 30 minutes or until lightly browned on top and bottom. Take out and Enjoy!

**For fun melt 1/4 cup butter and coat top of dough before baking. Sprinkle Parmesan Cheese, Italian Seasonings, and Garlic Salt. Enjoy!

Thai Peanut Chicken Stir Fry

I made this for dinner and the family loved it. What you see in the picture is only half of what this made. We fed 2 adults and 2 children ages 2 and 4. I can assume this would easily feed 4-5 adults or a family of 6. At Costco they have a vegetable blend just for stir fry. It is a large bag next to their other vegetables. I hope you enjoy!

Ingredients

2 cups uncooked white rice
4 cups water

3 T soy sauce
2 T creamy peanut butter
2 tsp red wine vinegar
1/4 tsp red pepper flakes or cayenne pepper
1/4 cup water
3 T olive oil
4 boneless skinless chicken breasts -cut into thin strips
3 T chopped garlic
1 tsp ginger powder
3/4 chopped green onions
3 cups of chopped or frozen vegetables
1/3 cup of unsalted dry roasted peanuts

Directions

1- Combine rice and water into a saucepan over medium-high heat. Bring to a boil, then reduce heat to low cover and simmer for 20 minutes, or until rice is tender. In a small bowl stir together soy sauce, peanut butter, vinegar, red peppers and water. Set aside.

2-Heat oil in skillet or wok over high heat. Add chicken, garlic and ginger. Stirring constantly until chicken is golden on the outside, about 5 minutes.

3- Reduce heat to medium, and add green onions, vegetables, peanuts and peanut butter mixture. Cook stirring frequently, for 5 minutes or until vegetables are tender and chicken is fully cooked through. Serve over rice and Enjoy!

North Carolina Pulled Pork BBQ

Ok for those that don't know my husband severed an LDS Raleigh, North Carolina Mission. This is his favorite thing that he remembers from there and he happened to find it at a Golden Corral Buffet. It was exactly what he remembered and so I had to try and find a recipe that could get me close with the ingredients I had on hand. I found a recipe here and had to tweak it a little but it came out close enough that he said he felt like he was eating Southern BBQ again. So I hope you enjoy! I will borrow a picture until I can make it again

Ingredients:

• 2 onions, quartered
• 2 tablespoons brown sugar
• 1 tablespoon smoked paprika
• 2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 (4 -6 lb) pork butt or 1 (4 -6 lb) shoulder roast
• 1 3/4 cup cider vinegar
• 1/3 cup Worcestershire sauce
• 1 1/2 teaspoons crushed red pepper flakes
• 1 1/3 cup + 2 teaspoons sugar
• 1/2 teaspoon dry mustard
• 1/2 teaspoon garlic salt
• 1 tsp salt
  

Directions:

1. Mix first 5 ingredients and rub onto pork.
2. Place Pork into Crock Pot
3. Mix final ingredients together and pour into Crock Pot with Pork. Some people apparently will save a portion of this sauce to pour on later. But I just put it all in with pork.
   
4. **4 hours on high, or better yet all night on low till dinner.
5. Before serving shred meet. If you left it in all night just try to pull it out without it shredding on its own. Plate it with some potatoes or any of your favorite BBQ sides. Works wonderfully as a sandwich on some hard rolls.
6. Enjoy!
   

Crock pot Cheesy Ham and Potatoes

I made this today. It turned out great. My daughter even told me that it was good and I am the best mommy. She cracks me up! I used kale, broccoli, green onions, and cauliflower because I had a lot from my bountiful basket to use up. Also with all my Crock pot recipes I will line my Crock pot with a liner. It makes for easy clean up.

Ingredients
9 small potatoes or 3 large, peeled and quartered
1 cup cooked ham, cubed
2-3 cups of vegetables (your choice)
1 cup sour cream
1 can cream of chicken soup
1 packet South Eastern Mills Cheese Sauce powder
2 cups Cheddar cheese

Directions
Mix together cheese powder, cream of chicken soup, sour cream and 1 cup of cheese. Next add potatoes, ham, and vegetables into sauce. Pour ingredients into Crock pot and smooth. Finally sprinkle remaining cheese on top. Cover and cook for 5-6 hours on high. Enjoy!

Chicken Parmigiana Casserole

This was a very yummy casserole. My younger sister originally came up with this recipe. I hope that you enjoy. You can add more or less sauce based on preference. Hope you enjoy. I took a picture however my point and shoot wouldn't take the picture I was going for. So no picture this time.

Ingredients

2-3 Chicken breasts (cubed)
1 jar Spaghetti Sauce
1 1/2 Cup Parmesan Cheese
2 cups Mozzarella Cheese
2 cups Bread Crumbs
1 box of linguine noodles

Directions

Cook chicken in a frying pan in 2 tablespoons of oil with salt and pepper to taste. Follow directions to cook noodles. Once chicken is fully cooked and slightly browned mix chicken, sauce and 1/2 cup of Parmesan cheese in a bowl. Once noodles are finished toss lightly in sauce. Pour noodles and sauce into a 9x13 pan. Cover with Mozzarella Cheese. Mix together bread crumbs and the rest of the Parmesan Cheese and spread on top of cheese layer. Finally cook in oven at 350 degrees for 30 minutes.

Broccolli Salad

I have made this for the last few family gatherings, and was given a gentle shove to share it. So here it goes, now if you need measurement I cannot give them to you, so use your best guesses and experiment a little.

a couple to a few heads of broccoli (chop the florets up small, unless you like them big)
bacon pieces (anything from bacos to chopped fresh bacon will do, choose your favorite)
shredded cheese (I like the fiesta blend)
dried cranberries
onions (chopped, fresh)
mayo to taste (I prefer enough to help keep everything together)
sugar (about a 1/2 cup, but you may like it sweeter or less sweet you decide)
vinegar(about 1/2 cup too, but the same applies here as with the sugar)
pepper to taste

Mix it all up together and that is pretty much it. Maybe Melanie will add a picture for me one of these days

French Toast Casserole

I made this for our mothers day dinner the last couple of mothers day we decided on breakfast for dinner it has been fun and tastes great this is the one I tried this year.

1 Loaf bread

2 8 oz packages cream cheese

2/3 cup maple syrup

12 eggs

2 cups

11/2 cups brown sugar

1/2 cup butter or margarine

11/2 tbsp cinnamon

Melt brown sugar, butter and cinnamon until it forms a paste, spread into the bottom of a 9x13 pan. Cut bread into cubes. Put half of the bread on top of the paste. Soften cream cheese in the microwave stir in syrup. Pour mixture over bread, spread on until even. Combine eggs and milk together. Put remaining bread cubes on top of cream cheese mixture pour egg mixture over bread. Sprinkle top with cinnamon. Cover and refrigerate for a few hours or over night. Cook on 350 degrees for 30 minutes or until set.

Crock Pot Pot Roast

You know it, you love it, and now, you can make it for your very own family! The beloved pot roast in a crock pot! Here's what you do:

Ingredients:

1 large or 2 medium white onions, cubed
1-2 bags of baby carrots or 5 whole carrots cut in 2 inch logs
4 Russet potatoes, cubed
4-5 lbs. Beef Chuck Roast
Worchestire Sauce
Garlic Powder
Garlic Salt
Black Pepper

Directions:

Layer the bottom of your crock pot with enough water to just cover the bottom of the pot. Lay your onions scattered along the bottom. Sprinkle 1 tsp. each of garlic powder, garlic salt, and black pepper. Sprinkle worchestire sauce over the onions. Place layer of carrots next, followed by the pot roast, and then place the potatoes around the pot roast. Sprinkle another 1 tsp. of garlic powder and garlic salt over the top of the roast, and top with more worchestire sauce.

Let cook for 8-10 hours on low, or 4-6 hours on high.

Enjoy!

Fruit Pizza

 

 

 

Ingredients:

1 whole grain pita pocket

.25 cup low fat or fat free cottage cheese or cheese of your choice

2 TB low cal/carb yogurt (greek yogurt or Kroger CarbMaster yogurt)

1 tsp vanilla protein powder

2 medium strawberries, sliced

2 TB blueberries

2 TB pineapple

.25 apple, sliced

cinnamon

sweetener of choice

Crock Pot Split Pea Soup

I made this tonight. It was so yummy and easy. I got this recipe from here. Hope you enjoy! I love easy no mess meals.

Cook Time: 8 hours

Total Time: 8 hours

Ingredients:

• 1 (16 oz.) pkg. dried green split peas, rinsed
• 1 meaty hambone, 2 ham hocks, or 2 cups diced ham
• 3 carrots, peeled and sliced
• 1/2 cup chopped onion
• 2 ribs of celery plus leaves, chopped
• 1 or 2 cloves of garlic, minced
• 1 bay leaf
• 1/4 cup fresh parsley, chopped, or 2 teaspoons dried parsley flakes
• 1 tbsp. seasoned salt (or to taste)
• 1/2 tsp. fresh pepper
• 1 1/2 qts. hot water

Preparation:

Layer ingredients in slow cooker in the order given; pour in water. Do not stir ingredients. Cover and cook on HIGH 4 to 5 hours or on low 8 to 10 hours until peas are very soft and ham falls off bone. Remove bones and bay leaf. Mash peas to thicken more, if desired. Serve garnished with croutons. Freezes well.
Serves 8.

Chicken Enchiladas with Roasted Tomatillo Chile Salsa

So I made this a while ago and never did take a picture. However my changes were that I saved a cup of sauce and then added sour cream to what was left. Also I layered the tortillas and made more of a Mexican lasagna. It was very yummy and tasted great. I actually took the seeds out of the jalapenos to reduce the spiciness of it and it still had a little kick. And cheese all I had was mozzarella. So Enjoy. I copy and pasted the picture and recipe from the food network here.

Ingredients

Roasted Tomatillo Chile Salsa:

• 
  
• 1 pound tomatillos, husked
• 1 white onion, peeled, sliced, quartered or whole
• 4 garlic cloves
• 2 jalapenos
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 1/2 cup chopped cilantro leaves
• 1/2 lime, juiced
• 
  

Enchiladas:

• 
  
• Extra-virgin olive oil
• 1/2 medium onion, diced
• 3 garlic cloves, chopped
• 1 1/2 teaspoon ground cumin
• 1/4 cup all-purpose flour
• 2 cups chicken stock, storebought
• Chopped cilantro leaves
• 1 deli roasted chicken (about 3 pounds), boned, meat shredded
• Salt
• Freshly ground black pepper
• 10 large flour tortillas
• 1/2 pound Monterey Jack cheese, shredded
• 2 cups sour cream
• Chopped tomatoes and cilantro leaves, for garnish
• Spicy Black Beans, recipe follows
• Yellow Rice, recipe follows
• Guacamole, optional

Directions

Preheat oven to 400 degrees F.

For the salsa:

On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.

Enchiladas:

Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized - this should take 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper.

Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa. Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish, cilantro and tomato.

Chicken Fajitas

So last night for dinner I made some fajitas. Honestly this is my favorite thing to make and eat. So if I have a pepper, onion, tomato, and tortillas you can guarantee this will be made. So I am going to share it with you and hope that you like it as much as me.

Ingredients

2 chicken breasts, thawed and sliced
2 Tbs olive oil
2 cloves garlic, minced
1-2 red, green, or yellow pepper, sliced
1 small onion cut into 8 pieces
2 Roma tomatoes cut into 6-8 pieces
2-3 Tbs lemon or lime juice
taco seasoning to taste (opt)
2 Tbs chopped cilantro for garnish(opt)
tortillas

optional toppings
shredded cheese
sour cream
salsa
guacamole

Directions

Heat oil in a large skillet, cook chicken(add taco seasoning at this point if you want to add it) and set aside in a separate container. If needed add another tbs oil to skillet and saute onions and garlic first, then add peppers and cook for about a minute or two. Till vegetables start to look tender but have a freshness look still to them. Then add chicken back in. Next add lemon or lime juice. Let cook for 1 minute constantly stirring. Add tomatoes and garnish with cilantro if you have it. Finally serve with tortillas cheese and whatever other toppings you want. I generally serve with a side of rice and beans as well. Enjoy!

Chicken Chulupus

SO I got this recipe from a friend in college many years ago. She found it in a recipe book and made it for a group date and I have used the basics of it ever since. I generally just use Colby Jack cheese in place of the 2 cheeses but have used Mozzarella in place of the Monterrey Jack and follwed the recipe word for word. It has been whatever I have had on hand. I hope that you like it as much as my family has. Enjoy!


Ingredients

2-3 Chicken breasts cooked(can be shredded or cut up)
2 cans cream of chicken soup
1 can (8 oz) green chili peppers, diced and drained
1 can black olives, sliced and drained
2 cups sour cream
1 bunch of green onions, chopped
2 cups shredded Monterrey Jack Cheese
2 cups shredded Cheddar Cheese
1 can whole kernal corn, drained
1 pkg of 12 8" flour tortillas

Directions

1-mix soup, peppers, olives, sour cream, and onions. Add Monterrey Jack, Remove 1 cup of mixture and stir into chicken. Add corn.
2- Layout tortillas, divide chicken mix into each tortilla. Roll and place into a greased 9x13" pan. Sprinkle remaining cheese on top.
3- Place into a preheated oven set to 350 degrees for 3o minutes or until cheese starts to brown. Remove from oven and enjoy!

Can be prepared ahead of time in a freezer/oven safe container and frozen to enjoy for a later meal. Follow Directions 1 and 2 and then remove from freezer and put straight into over for 1 hour at 350 degrees.

Chicken Asparagus Pasta Casserole

I made this tonight in an effort to try to make something with the Asparagus in my Bountiful Basket that I ordered that my children would also like. I am loving this Basket411 recipe blog for ideas on how to use this stuff. I took this recipe from there and she originally got it from Taste of Home. I used whole wheat penne pasta and I added 2 stalks of green onion. And about a tsp of pepper. My children loved it, my husband loved it and well I liked it too. So with our seal of approval I share this with you. Enjoy!

Ingredients

• 8 oz. penne pasta
• 2 cups sliced asparagus
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• ¼ cup milk
• ¼ cup sour cream (I used French onion dip because it was what I had – it was great)
• 1 cup diced cooked chicken
• ¼ teaspoon dried rosemary, crushed
• ¼ cup shredded cheddar cheese (I left this out and it was still very creamy)
• 1 ½ cups dried seasoned bread crumbs
• ¼ cup melted butter

Directions

· Cook pasta according to package directions. Three to four minutes before the pasta is finished, add the asparagus and continue to boil. When pasta is done and the asparagus is tender, drain and set aside.

· In the same pan (this saves on dishes!) combine the soup, milk, sour cream, chicken, rosemary and cheese. Heat on medium heat until hot.

· Add the pasta and asparagus. Mix well and transfer to an oven safe dish.

· Mix the bread crumbs with the melted butter.

· Top the casserole with the bread crumbs and place in the oven on broil to brown (I did not raise my rack because I did not want it to burn).

· Remove from oven and enjoy!

Note: I doubled the recipe and it fit into a 9x13 pan.